Pulsed electric field technology in the manufacturing processes of wine,beer, and rice wine: A review |
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| Affiliation: | 1. QOPNA, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal;2. University Bordeaux, ISVV, EA 4577 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d''Ornon cedex, France;3. INRA, ISVV, USC 1366 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d''Ornon cedex, France;4. Dão Sul — Sociedade Vitivinícola, S.A., 3430-909 Carregal do Sal, Portugal;1. Centro Nacional de Tecnología y Seguridad Alimentaria (CNTA), Ctra. NA 134, Km. 53, 31570 San Adrián, Navarra, Spain;2. Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Ctra. Mendavia-Logroño NA 134, Km. 90, 26071 Logroño, Spain;1. Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n. 46100 Burjassot, Spain;2. Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, B.P. 20529, 60205 Compiègne Cedex, France;3. QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal;4. Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, Warsaw, Poland;5. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, Zaragoza, Spain;6. Department of Food Technology, University of Lleida, Agrotecnio Center, Avda. Rovira Roure 191, Lleida, Spain;7. Institute of Biocolloidal Chemistry (named after F.D. Ovcharenko), NAS of Ukraine, 42, blvr. Vernadskogo, Kyiv 03142, Ukraine;1. INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d''Ornon Cedex, France;2. Université de Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d''Ornon, France;3. Sorbonne Universités, Université de Technologie de Compiègne, Transformation Intégrée de la Matière Renouvelable (TIMR, EA 4297, UTC/ESCOM), Equipe Technologies Agro-industrielles, Centre de Recherche de Royallieu, B.P. 20529, 60205 Compiègne, France;1. Department of Agro-Environmental and Territorial Sciences, University Of Bari, Via Amendola 165/A, 70126 Bari, Italy;2. Consiglio per la Ricerca in Agricoltura e l''analisi dell''economia agraria (CREA) - Unità di ricerca per l''uva da tavola e la vitivinicoltura in ambiente mediterraneo, Via Casamassima 148, 70010 Turi, BA), Italy;3. Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Bari, Italy;4. Department of Soil, Plant, and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy |
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| Abstract: | Pulsed electric field (PEF) technology is an alternative to traditional food processing because this application can ensure good product quality and energy use efficiency. In PEF applications, the functional compounds extracted from food products can be enhanced, and the microorganisms contaminating the food products during processing can be inactivated. These properties are considered advantageous by alcoholic beverage producers. In this review, studies on the PEF treatment of wine, beer, and rice wine are summarized. The PEF technology is used in the pretreatment in grape wine and control of microbial growth in grape wine, beer, and rice wine. In grape wines, the PEF pretreatment can increase phenolic compound and anthocyanin contents and can enhance color intensity; this pretreatment slightly influences the organoleptic characteristics of samples. The PEF technology is also an effective tool to sterilize grape wine, beer, and rice wine. With this application, the quality of these three alcoholic beverages can be ensured because the PEF technology can be applied in the absence of heat. In addition, the main negative effect of PEF technology is discussed as well. |
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| Keywords: | Pulsed electric field (PEF) Alcoholic beverages Phenolic compounds Microbial inactivation Metal release |
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